SELECT TOP (1000) [Source] ,[Taxon] ,[LowValue] ,[HighValue] ,[LowPCile] ,[HighPCile] FROM [DB_A5D9F7_Lassesen].[dbo].[JasonH]

Synechococcales Details: NCBI 1890424, gram-negative or unknown [order]

| Synechococcales

  1. Toxin Production:

    • Some cyanobacteria, including those in the order Synechococcales, can produce toxins known as cyanotoxins. Common cyanotoxins include microcystins, anatoxins, saxitoxins, and cylindrospermopsins.
  2. Harmful Algal Blooms (HABs):

    • Under certain environmental conditions, cyanobacteria can undergo rapid and extensive growth, leading to the formation of harmful algal blooms (HABs). During HABs, toxin production can increase, posing risks to aquatic ecosystems and potentially impacting human and animal health.
  3. Water Contamination:

    • Cyanotoxins produced by Synechococcales and other cyanobacteria can contaminate water bodies, including lakes, rivers, and reservoirs. Ingesting or coming into contact with water containing high levels of cyanotoxins can lead to health concerns.
  4. Health Risks:

    • Exposure to cyanotoxins through the consumption of contaminated water, ingestion of contaminated aquatic organisms, or inhalation of aerosolized water can pose various health risks. Health effects can include gastrointestinal symptoms, respiratory irritation, skin irritation, and, in some cases, more severe outcomes.
  5. Bioaccumulation:

    • Cyanotoxins can bioaccumulate in aquatic organisms, such as fish and shellfish, which may pose additional risks to humans who consume contaminated seafood.

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Statistics NCBI Data Punk End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Synechococcales

These are values that are computed from lab specific samples (Patent Pending)
LabFrequencyUD-LowUD-HighKM LowKM HighLab LowLab HighMean MedianStandard DeviationBox Plot LowBox Plot High KM Percentile Low KM Percentile High
Other Labs 0.93 10 1564 0 1377 443.8 205 476.1 0 1339 0 %ile 100 %ile
biomesight 28.79 0 10 10 100 0 833 106.4 40 370.7 0 120 0 %ile 90.5 %ile
thorne 100 20 227 0 199 84 57 58.5 31 171 0 %ile 100 %ile
thryve 3.34 1 133 0 91 32.4 23 29.7 5 51 0 %ile 100 %ile
ubiome 0.25 17 498 0 924 257.5 258 340.1 17 498 25 %ile 50 %ile

External Reference Ranges for Synechococcales

Synechococcales (NCBI 1890424) per million
Source of Ranges Low Boundary High Boundary Low Boundary %age High Boundary %age
Thorne (20/80%ile) 34.93 67.81 0.0035 0.0068
Statistic by Lab Source for Synechococcales
These desired values are reported from the lab reports
Lab Frequency Seen Average Standard Deviation Sample Count Lab Samples
AmericanGut 40 %   0.067 %  0.056 % 6.0 15
BiomeSight 31.599 %   0.009 %  0.033 % 905.0 2864
CerbaLab 66.667 %   0.001 %  0.001 % 2.0 3
custom 1.695 %   0.003 %  % 1.0 59
es-xenogene 17.241 %   0.072 %  0.037 % 5.0 29
Medivere 28.571 %   0.002 %  0.001 % 2.0 7
SequentiaBiotech 11.111 %   0.041 %  0.046 % 4.0 36
Thorne 85.393 %   0.005 %  0.005 % 76.0 89
Thryve 3.037 %   0.003 %  0.003 % 42.0 1383
Tiny 100 %   0.001 %  % 1.0 1
uBiome 0.253 %   0.026 %  0.034 % 2.0 792

Symptoms Associated with Synechococcales From Citizen Science Studies

Click on Impact for information if high or low levels are causing the impact

MagnitudeImpactSymptom

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Data Contradictions β€” Limits of Certainity

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General Substance Specific Substance Effect
Common Supplements sodium butyrate 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style high-fat diets 1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style vegetable/fruit juice-based diets 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) lupin kernel fiber (legume) (anaphylaxis risk, toxic if not prepared properly) 1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings) nuts 1 Studies recorded. The consensus is Increases📓, Click for details.
Herb or Spice berberine 1 Studies recorded. The consensus is Decreases📓, Click for details.
Miscellaneous, food additives, and other odd items Bismuth Salts 1 Studies recorded. The consensus is Increases📓, Click for details.

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